Ingredients

Group 1
Ingredient
KG
Flour
1.000
Baktem Blue Bun 20% Concentrate
0.200
Fresh yeast
0.045
Water
0.550
Orange/lemon zest
0.250
-
Melted butter
0.200
Ground cinnamon
0.020
Demerera sugar
0.150
Total Weight: 2.415

Method

Christmas Tear and Share Monkey Bread

1. Spiral mixer: 2 minutes slow, 6 minutes fast.
2. No time dough.
3. Dough: temperature 27℃.
4. Scale each ball at 50g.
5. Dip in melted butter then drop into sugar/cinnamon mix.
6. Drop 30 balls into a buttered bundt tin.
7. Prove at 40℃ and 70% humidity.
8. Prove for 30 minutes in the prover or until just below top of tin.
9. Bake at 180℃ for 40 - 45 minutes
10. Finish with White Fudgice MB and Christmas sprinkles.

Ingredients

Group 1
Ingredient
KG
Flour
1.000
Baktem Blue Bun 20% Concentrate
0.200
Fresh yeast
0.045
Water
0.550
Orange/lemon zest
0.250
-
Melted butter
0.200
Ground cinnamon
0.020
Demerera sugar
0.150
Total Weight: 2.415

Method

Christmas Tear and Share Monkey Bread

1. Spiral mixer: 2 minutes slow, 6 minutes fast.
2. No time dough.
3. Dough: temperature 27℃.
4. Scale each ball at 50g.
5. Dip in melted butter then drop into sugar/cinnamon mix.
6. Drop 30 balls into a buttered bundt tin.
7. Prove at 40℃ and 70% humidity.
8. Prove for 30 minutes in the prover or until just below top of tin.
9. Bake at 180℃ for 40 - 45 minutes
10. Finish with White Fudgice MB and Christmas sprinkles.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas